Balsamic Strawberry Cheesecake with Almond Flour Crust and Fudgy Brownie Topping

Ingredients:

• 1 cup almond flour
• 1/3 cup coconut oil, melted
• 1/4 cup honey
• 1/4 tsp salt
• 1 lb Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup sour cream
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup balsamic vinegar
• 1/2 cup chopped strawberries
• 1/2 cup chocolate chips
• 1 tbsp coconut oil

Instructions:

1. Preheat oven to 350°F.
2. Line the bottom of a 9-inch springform pan with parchment paper.
3. In a bowl, combine the almond flour, coconut oil, honey, and salt.
4. Press the mixture evenly onto the bottom of the prepared pan.
5. Bake for 10 minutes, then set aside to cool.
6. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
7. Add in the sour cream, sugar, eggs, and vanilla extract, and mix until combined.
8. In a small saucepan, heat the balsamic vinegar and chopped strawberries over medium-high heat.
9. Cook, stirring occasionally, until the mixture reduces and thickens, about 10 minutes.
10. Remove the pan from the heat and allow the mixture to cool to room temperature.
11. Add the cooled balsamic-strawberry mixture to the cream cheese mixture, and mix until just combined.
12. Pour the cream cheese mixture over the cooled almond crust.
13. Bake until the cheesecake is set and golden around the edges, about 30-35 minutes.
14. Remove the cheesecake from the oven and allow to cool to room temperature.
15. In a microwave-safe bowl, melt the chocolate chips and coconut oil in the microwave, stirring every 30 seconds until smooth.
16. Pour the melted chocolate over the cooled cheesecake, and spread it evenly.
17. Chill the cheesecake in the refrigerator for at least 1 hour before serving.